Recipe by Jennifer Coatanroch
Healthy muffins that come together quickly, and can be eaten on the run. Great when you don’t have much time, and great if you do have time! These freeze wonderfully too, so they are a great addition to add to your meal prep for the week.
Prep time: 5 minutes
Cook time: 24 minutes
2 large ripe bananas, mashed
2 eggs, whisked (or egg replacement)*
1 cup unsweetened almond milk (or milk of choice)
1 teaspoon vanilla
¼ cup maple syrup (optional)
3 cups old-fashioned rolled oats, uncooked
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¼ cup walnut pieces
1 cup blueberries (fresh or frozen)
1. Preheat oven to 375 degrees. Lightly grease a 12 cup muffin pan with cooking spray or oil.
2. Mash the bananas in a medium mixing bowl. Add the milk, eggs, vanilla, and syrup (if using), and whisk until combined.
3. Add the dry ingredients, and mix until combined.
4. Stir in blueberries.
5. Fill muffin tin with batter, filling about ¾ of the way. I use an ice cream scoop.
6. Bake for 24 minutes, or until cooked through.
Let cool at least 15 minutes before removing from the pan (the muffins will harden as they sit).
Store in the fridge for 5 days, or the freezer for 3 months.
*Egg replacement options: 1 tablespoon of chia seeds or flax seeds, ground. Mix the ground seed with 3 tablespoons of water (room temp or warm). Allow to sit for 5-10 minutes. It will turn into a gel. =1 egg. Double for this recipe.
Apple cinnamon raisin
Dark chocolate banana
Chia seeds, hemp seeds, ginger, pumpkin pie spice, pumpkin seeds…
Nutrition facts without the maple syrup:
Amount Per Serving:
% Daily Value *
Total Fat 4 g 7 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 76 mg 3 %
Potassium 171 mg 5 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 3 g 13 %
Sugars 4 g
Protein 4 g 9 %
Vitamin A 2 %
Vitamin C 5 %
Calcium 5 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.